Research Keyword: nutritional profile

Haplotype-resolved genomes of Phlebopus portentosus reveal nuclear differentiation, TE-mediated variation, and saprotrophic potential

Scientists sequenced the complete genomes of two compatible strains of the king bolete mushroom (Phlebopus portentosus), an important edible and medicinal species. The study found that mobile DNA elements called transposons play a major role in creating genetic differences between the two fungal nuclei and in generating the diversity of compounds that give mushrooms their health benefits. The research shows this mushroom can both partner with trees and break down organic material on its own, making it uniquely adaptable.

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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

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